“Eating healthy takes too much time. I don’t have time for all that cutting and chopping”.
“I buy fresh fruit and vegetables then they end up going bad in the refrigerator. I’m just wasting money.”
I hear these concerns often when talking to women who truly desire to eat healthier. You buy lots of beautiful produce on Saturday, throw it in the refrigerator but by Friday you have plastic bags filled with wilted vegetables. Ideally, our body would love to have organic, fresh vegetables at the peak of ripeness right from the garden. That option may not always be available. And a word of advice if you do shop at Farmer’s Markets. Make sure the person standing behind the booth is actually a produce farmer because today a person can buy a pair of overalls, go to produce docks, buy produce and then sell it at farmer’s markets. If they are selling tomatoes in April and apples with stickers on them, keep walking! Also, be aware that the majority of Amish farmers spray their vegetables with pesticides. Overalls and bonnets do not guarantee nutritious produce. Unfortunately, there is a lot of deception going on.
I have a suggestion for you that may help more fruits and vegetables get into your body and not into your garbage can.
FROZEN FRUITS AND VEGETABLES ARE A GOOD OPTION!
For so long we have been told not to eat frozen foods. However, organic frozen fruit and vegetables are often nutritionally superior to the majority of “fresh” fruits and vegetables that have been shipped over long distances. In your grocery, most produce has been shipped from Chile, New Mexico, and New Zealand because of their climate. But no matter how good those vegetables look, the produce is picked in a condition that is favorable to shippers and distributors and has little nutritional value left. Worse, the varieties of fruits selected for mass production are often those that merely look good rather than taste good.
The advantage of frozen fruits and vegetables is that they are picked when ripe, and then blanched in hot water to kill bacteria and stop enzyme activity that can spoil food. Then they’re flash frozen, which tends to preserve nutrients. Look for frozen fruits and vegetables stamped USDA “U.S. Fancy,” the highest standard and the one most likely to deliver the most nutrients. As a rule, frozen fruits and vegetables are superior nutritionally to those that are canned because the canning process tends to result in nutrient loss. (The exceptions include tomatoes and pumpkin, so look for BPA free cans).
Quick Frozen Veggies Stir Fry
1 cup each: Frozen organic cauliflower, broccoli, shelled (non-GMO) edamame (optional)
Use your rice cooker to make 2 cups of organic brown rice.
I set my frozen vegetables in a colander and let them thaw first. The idea is to eliminate as much water as possible. Wrapping them in a clean towel also works. Put 1 tbsp. of unrefined coconut oil in your skillet over medium heat. Add cauliflower and broccoli and swirl around in the pan until veggies are no longer cold on the inside. This will depend on how long you thawed your vegetables Add edamame (and stir around for 5 more minutes). Test to make sure they are thoroughly heated. Try not to overcook them.
If you try an amazing recipe using frozen vegetables, share it with your friends by commenting below.
Frozen and Free!